Beef Recipes Archives - Cooking Plus HomeDecor

January 22, 2020February 13, 2020

Instant Pot Spaghetti and Meat Sauce

This Instant Pot Spaghetti has perfectly cooked spaghetti and a creamy meat sauce. An easy family dinner that’s ready in less than 30 minutes with only one pot to clean!

I strongly urge to to try this secret: add a dab or two of cream cheese to the pot once it’s all done. It mixes right in and makes the sauce so thick and creamy. You’ll seriously want to have spaghetti every night.

What Size Instant Pot did I use?

-Use 6-quart Instant Pot for this recipe, which is what I recommend for most families, and is what most Instant Pot recipes are based on. It can cook enough food for a family of four and won’t take as long to come to pressure as an 8 quart will.

How Long do you Cook Pasta in the Instant Pot?

Different types of pasta require slightly different amounts of cooking time. These regular spaghetti noodles take 8 minutes of pressure cooking time before the quick release valve is triggered and the noodles are cooked.

⭐Tip: Be sure to properly stagger your noodles to prevent them from sticking together. (See image above!)

What if the Burn Indicator Turns on During Pressure Cooking?

-If you’re waiting for the Instant Pot to come up to pressure and notice a burn indicator, this is something that rectifies itself whenever I make this recipe and see that warning. It just takes a little bit of waiting before the pressure cooker will do it’s thing.

-The more I use the Instant Pot, the more I see this message. I’ve learned to basically ignore it as long as I know that I’ve done my due diligence in making sure I’ve removed any specs of meat on the bottom of the pan that may have gotten stuck during while sauteing. I do this before I add any other ingredients.

–Adding vegetable oil on the bottom of the pan prior to browning the meat helps with this.

Can you Freeze Spaghetti?

Spaghetti is a great food to freezer for future meals. Here are some tips for success:

-Cook the pasta to the Al Dente Point, but no more. That way the pasta won’t be overcooked when you reheat it. For this recipe, the quick release of the pressure valve helps to halt the cooking process. It’s also best to avoid reheating the pasta again before you freeze it.

-I love to make easy foil packets for freezing these. I lay out strips of foil on the counter and use a big spoon to create portions of desired size on each one, then I wrap it into a neat packet, add the packets to a freezer bag, label it, and freeze! When you’re ready to eat, just pop the entire frozen foil packet in the oven and bake at 350 degrees for about 20 minutes or so.

-Ziploc bags are also convenient freezing vessels, just let out any extra air in the bag. Laying it flat and freezing it in a uniform rectangle shape will take up less freezer space but will also allow the pasta to thaw out at the same rate when you remove it from the freezer.

-Let the pasta thaw in the fridge before you reheat it. This is an easy lunch to take from the freezer because it’s usually pretty thawed out by the time lunch rolls around.

Best Marinara Sauce for Pasta

Marinara sauce is my sauce of choice for this dish.

Instant Pot Spaghetti and Meat Sauce

Servings:4

Prep Time

10 MINS

Cook Time

15 MINS

Total Time

25 MINS

Author

Zeeshan

Course

MAIN COURSE

Cuisine

AMERICAN, ITALIAN

This instant pot spaghetti has perfectly cooked spaghetti noodles simmered in a savory meat sauce. A simple family dinner that’s ready in less than 30 minutes with only a single pot to clean!

Ingredients

1 Tablespoon Vegetable oil
1 pound ground beef I use 85% lean
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon Italian Seasonings
Salt/pepper to taste
½ pound spaghetti
32 oz. high-quality spaghetti sauce (marinara sauce)
14.5 oz. diced tomatoes, undrained
2 cups water
2 Tablespoons cream cheese softened (optional, but recommended!)

Instructions

Set the instant pot to Sautee. Add the vegetable oil and ground beef and seasonings. Cook and crumble the ground beef until it is browned and cooked through. Drain any excess grease if needed, and ensure there are barely any brown remnants left at the bottom of the pan to prevent the burning warning to appear when we pressure cook. The vegetable oil helps with this.
Break the spaghetti noodles in half. Crisscross them over the meat (this is done to prevent the noodles from sticking together).
Pour the spaghetti sauce, diced tomatoes, and water over the noodles. Push the noodles down so that they are completely submerged in the liquid. It’s okay if they break a little bit as you do this.
Cover/Seal the instant pot and set it to pressure cook for 8 minutes (Or, select the manual button and hit high pressure for 8 minutes). Note: It might sound like nothing is happening but if you put your ear up to the instant pot after a few minutes, you can hear it working.
Turn the quick release valve to let all of the steam escape, and open the pot. (Do not let the pressure release naturally as this will overcook the pasta.)
For thicker, creamier sauce, stir in the cream cheese. The spaghetti and sauce will continue to thicken upon standing. Serve, and enjoy!

NUTRITIONAL INFORMATION

Calories: 597, Fat: 26g, Saturated Fat: 10g, Cholesterol: 88mg, Sodium: 1444mg, Potassium: 1386mg, Carbohydrates: 59g, Fiber: 6g, Sugar: 13g, Protein: 31g, Vitamin A: 1200%, Vitamin C: 25.4%, Calcium: 108%, Iron: 6.3%

January 19, 2020February 13, 2020

Baked Spaghetti

This Baked Spaghetti recipe has delicious marinara sauce, juicy ground beef, Parmesan and Mozzarella Cheese, and is made creamy with a dab of cream cheese! It’s easy to make up to 2 days ahead of time for a future easy dinner!
Don’t forget a side of CHEESY Homemade Garlic Bread!

Baked Spaghetti Ingredients

Spaghetti
Ground Beef– 85% lean works well
Yellow Onion
Garlic– Use fresh garlic cloves and mince them yourself for best flavor.
Seasoned Salt
Italian Seasonings
Marinara Sauce–
Diced Tomatoes
Cream Cheese– Adds a slightly creamy element to the sauce.
Parmesan Cheese– Buy a block and grate it at home for best results.
Mozzarella Cheese– Shred your own at home.
Fresh Parsley

Additional ingredients include diced Bell Peppers, Italian Sausage, Ricotta Cheese, Cooked/Diced Chicken, and more!

How to Make Baked Spaghetti

Cook the ground beef and onions.
Add the garlic during the last minute of cooking.
Add the marinara sauce and diced tomatoes. Stir in the cream cheese.
Cook Spaghetti according to package instructions. Drain, add to the marinara sauce.
Pour into a casserole dish, top with cheeses.
Refrigerate for later or bake immediately.

Making Baked Spaghetti Ahead of Time

-Baked Spaghetti can be prepared and assembled up to two days before baking.

-It can also be assembled and frozen before it’s baked. Before serving, let it defrost in the refrigerator overnight, then proceed with baking per the recipe.

Storing Baked Spaghetti

-Baked spaghetti should be refrigerated and is best if used within three days.

Freezing Baked Spaghetti

–Baked spaghetti makes a great freezer food after it’s been baked. It’s best to wrap portion sizes in foil and place them in a labeled freezer bag.

–To reheat from a frozen state, leave it in the foil and bake at 350 degrees for 25 minutes or more, depending on the serving size.

Servings

8 servings

Baked Spaghetti Casserole

Prep Time 30 MINS	Cook Time 10 MINS	Total Time 40 MINS
Author Zeeshan	Course MAIN COURSE	Cuisine ITALIAN

This Baked Spaghetti recipe has delicious marinara, juicy ground beef, and is made creamy with a dab of cream cheese! It’s easy to make up to 2 days ahead of time for a future easy dinner!

Ingredients

16 oz. spaghetti
1 pound ground beef
1 medium onion chopped
2 cloves garlic minced
1/2 teaspoon seasoned salt
1 teaspoon Italian seasonings
32 oz. marinara sauce
14.5 oz. diced tomatoes drained
2 Tablespoons cream cheese at room temperature
1/3 cup Parmesan cheese shredded
1 3/4 cups mozzarella cheese shredded
Parsley to garnish

Instructions

Cook the ground beef and diced onions in a large, nonstick skillet over medium heat.
Once the beef is browned and cooked through, add the garlic, seasoned salt and Italian seasonings and cook for an additional minute.
Add the marinara and diced tomatoes. Once heated, stir in the cream cheese until it’s melted and well-combined. Reduce heat to low.
Preheat the oven to 375 degrees.
Cook the spaghetti according to package instructions. Drain, and add to the marinara sauce.
Pour the spaghetti into a lightly greased 9 x 13 inch baking dish and top with mozzarella and Parmesan cheese.
If serving immediately, bake uncovered at 375 degrees for 15-20 minutes, until the cheese is hot and melted.
If serving at a later date, cover and refrigerate until ready to serve, up to two days.
Bake refrigerated casserole at 375 degrees for 25 minutes covered, and an additional 5-10 minutes uncovered.
Top with chopped parsley and serve!

Recipe Notes

I cut the recipe in half and baked it in a 8.5 x 8.5 inch baking dish.

Leftovers freeze well

NUTRITION INFORMATION

Calories: 461, Fat: 14g, Saturated Fat: 5g, Cholesterol: 51mg, Sodium: 1048mg, Potassium: 802mg, Carbohydrates: 53g, Fiber: 4g, Sugar: 8g, Protein: 28g, Vitamin A: 750%, Vitamin C: 13.9%, Calcium: 352%, Iron: 3.7%

January 19, 2020February 13, 2020

Spaghetti Bolognese

This Spaghetti Bolognese recipe is full of delicious, meaty flavor and is so easy to make! It’s perfect for a quick weekday dinner . Plus, it’s freezer-friendly!

Be sure to serve this with my delicious side Caesar Salad!

Bolognese Sauce Ingredients

Olive Oil– High quality goes a long way!
Yellow Onion
Carrot
Celery
Garlic– Mince fresh cloves yourself for ultimate flavor
Beef- I use 80% lean
Italian Sausage- Sweet or Hot, (I use hot)
Red Wine– High quality is best. Chianti, Pinot Pior, Merlot are great in Bolognese sauce.If you dont want to use wine than substitute for wine are given below.
Crushed Tomatoes- Make sure you get the ground stuff, not chunky diced tomatoes.
Rosemary– fresh or dry
Sage– fresh or dry
Salt
Pepper
Parsley– to garnish
Grated Parmesan– to garnish

Bolognese Sauce vs. Spaghetti Sauce

Bolognese sauce is primarily comprised of meat (ground beef), with just a bit of tomato sauce. Spaghetti sauce is mostly made of tomato or marinara sauce and can be completely meat free.

Best Red Wines for This Recipe

Chianti
Pinot Pior
Merlot

Red Wine Substitutes

Alcoholic Options include white wines such as Sauvignon Blanc, Pinot Grigio or Orvieto.
Non-Alcoholic Options include Red Wine Vinegar, Tomato Juice, or 2 TBS tomato paste + 1 cup beef broth.

Storage

This spaghetti Bolognese reheats well in the microwave or on the stove top.
Store it in an airtight container in the refrigerator, it’s best if eaten within three days.

Freezing

Bolognese Sauce makes a great freezer food and is best if you can freeze it separately from the pasta.
To freeze, let it cool completely. Store it in a labeled airtight container. It’s best if you use is within 3 months.
Boil fresh pasta once ready to serve it.
Let it defrost in the refrigerator overnight if possible. Reheat in the microwave or on the stove top.

PSST: If you do freeze it with the spaghetti mixed in, it’s totally okay. I do it all the time.

Servings

Spaghetti Bolognese

Prep Time

10 Mins

Cook Time

1 HR

Total Time

1 HR 10 MINS

Author

Zeeshan

Course

MAIN COURSE

Cuisine

ITALIAN

This Spaghetti Bolognese recipe is full of delicious, meaty flavor and is so easy to make! It’s perfect for a quick weekday dinner or an indulgent weekend meal . Plus, it’s freezer-friendly!

Ingredients

2 Tablespoons olive oil
1 onion diced
1 carrot diced
1 celery stalk diced
2 garlic cloves minced
½ pound ground beef 80% lean
6 oz. ground Italian sausage sweet or spicy
1 cup red wine see note 1
18 oz can ground/crushed tomatoes see note 2
1 teaspoon fresh rosemary or 1/4 tsp dry
1 teaspoon fresh sage or 1/4 tsp dry
Salt/Pepper to taste
12 oz. spaghetti (3/4 of a 1 lb. box.)
Fresh parsley to garnish
Parmesan cheese to garnish

Instructions

Heat the olive oil over medium heat in a large saucepan.
Add the onions, carrots, and celery and cook until softened. About 5 minutes.
Add the meat and cook for 10 additional minutes, crumbling and stirring occasionally.
Deglaze the pan with the wine.
Add the tomatoes and seasonings. Let simmer for one hour, partially covered.
Taste it and season with salt and pepper if desired.
Cook the spaghetti according to package instructions. Drain well. Use kitchen tongs to toss the spaghetti into the saucepan with the pasta sauce.
Garnish with fresh parsley and Parmesan cheese and serve!

Recipe Notes

Note 1: Chianti, Pinot Pior, and Merlot are the best wines for Bolognese sauce. (I’ve also used Cabernet Sauvignon.)

Substitutes for Red Wine in Bolognese Sauce:

Sauvignon Blanc, Pinot Grigio or Orvieto.
Red Wine Vinegar, Tomato Juice, or 2 TBS tomato paste + 1 cup beef broth. See here for additional options.

Note 2: I use a full 28 oz. can of crushed tomatoes when I make this recipe, you can adjust this based on your preference. Authentic Bolognese has less tomato sauce than this.

A bay leaf and a pinch of red pepper flakes may also be added if desired.

Scissor Salad is perfect with this meal!

NUTRITIONAL INFORMATION

Calories: 575, Fat: 21g, Saturated Fat: 8g, Cholesterol: 58mg, Sodium: 430mg, Potassium: 791mg, Carbohydrates: 63g, Fiber: 5g, Sugar: 8g, Protein: 24g, Vitamin A: 2258%, Vitamin C: 13%, Calcium: 81%, Iron: 4%

January 15, 2020February 13, 2020

STEAK AU POIVRE

Steak au poivre is awesome by itself, but when you top it off with a creamy shallot-cognac sauce it becomes magnificent

I was also unable to purchase 2 individual Filet Mignons because they are expensive so I used beef fillet instead.

HOW TO MAKE STEAK AU POIVRE:

Sprinkle steaks with pepper, set aside…..

The correct way would be to “dredge” the steaks in crushed peppercorns

Melt butter and oil in a large skillet over medium-high heat. Add the steaks and sear/brown on both sides, about 5 minutes each side…..

Remove steaks from skillet and set aside.

Add the shallots to the skillet and cook until softened, about 3 minutes…..

Carefully add the cognac/brandy and simmer until reduced by half. Cognac is traditionally and is not available nowadays easily, so I used Brandy instead…..you can also use beef stock if you dont want to use brandy.

Make sure to scrape up all the bits off the bottom of the skillet! Stir in the heavy cream and Dijon mustard…..

Return the steaks to the skillet and cook to desired doneness {125 degrees for Rare or 130 for Medium-Rare}…..

Serve with Pomme Frites {French Fries} and Haricot Verts {French Green Beans}…or asparagus

Notes:

If you do not want to use alcohol, substitute beef stock for the cognac.

Steak au Poivre

Steak au Poivre {aka pepper steak} seared to perfected and topped off with a shallot, mustard, and cognac sauce for the perfect dinner meal!

Course: Main Course Cuisine: French Keyword: steak, filet, shallots, cognac, sauce, cream, recipe, date night

Prep Time

10 minutes

Cook Time

30 minutes

Total Time

40 minutes

Servings

2 Servings

Calories

984 kcal

Author

Zeeshan

Ingredients

10 ounce beef filet or NY strip – 2) 5 ounce steak
2 Tablespoons black pepper cracked or crushed
2 Tablespoons olive oil
3 Tablespoons unsalted butter
1/4 cup chopped shallots
1 Tablespoon fresh thyme leaves
1/3 cup cognac or brandy or as a substitute beef stock
1/2 cup heavy cream
1 Tablespoon Dijon mustard

Instructions

Sprinkle steaks with pepper, set aside.
Melt butter and oil in a large skillet over medium-high heat.
Add the steaks and sear/brown on both sides, about 5 minutes each side.
Remove steaks from skillet and set aside.
Add the shallots to the skillet and cook until softened, about 3 minutes.
Carefully add the cognac/brandy and simmer until reduced by half.
Stir in the heavy cream and Dijon mustard. Return the steaks to the skillet and cook to desired doneness.
Serve with Pomme Frites and French Green Beans.

Notes

Rare: 125 degrees
Medium-Rare: 130 degrees

Nutritional Information

August 18, 2019February 15, 2020

Roast Beef Hash

Introduction To Roast Beef Hash

Roast Beef hash is a culinary dish mainly served in breakfast normally with potatoes and spices that are mixed together.Roast beef hash became popular in Britain and France during and after second world war when the fresh meat became scarce as rationing limited the availability of fresh meat.

In 2011 it was reported that hash was making a comeback as more than just a dish of leftovers and a breakfast item and was served in high end restaurants as a sophisticated dish in restaurants of United States.

Hormel a meat packing company in United States claims that it introduced the roast beef hash to the U.S. in 1950 but hash foods were part of American cuisine since 18th century and it is attested by the names of many dishes which contains the hash word with their names and also there were many hash houses present in the U.S. before the year 1950

Recipe

Step One To Prepare Roast Beef Hash

Ingredients

Yield: 25 portions each portion: 8 oz

Onions diced fine 1 lb

Celery diced fine 8 oz

Salad oil 5 oz

Method

Saute onions and celery in hot oil in skillet until tender.Cool.

Step Two To Prepare This Dish

Ingredients

Potatoes cooked,cold (3/8 inches diced) 6½ lb

Roast beef cooked coarsely chopped 4½ lb

Salt to taste

Pepper to taste

Method

2. Combine onions and celery with potatoes and beef.Season to taste.

Step Three To Prepare This Dish

Ingredients

There are no ingredients in this step

Method

3. Pan fry 8 oz portion in hot frying pan with very little oil.Pan must be very hot when hash is added to prevent sticking.Form in shape of omelet by folding in thirds, edges to center.When heated through and golden brown,place on bake sheets to be reheated at service time.May be served with poached egg.

Note: Hash may be baked in pan in oven.For more economical service meat may be ground and ratio of potatoes increased.Other cooked meats may be substituted for roast beef and the hash named according to the ingredients.When serving plain or without poached eggs, hash may be sprinkled with fresh chopped parsley at serving time.

August 18, 2019April 5, 2020

Yorkshire Pudding

Introduction To Yorkshire Pudding

The Yorkshire pudding was invented by the cooks in the northern England.The cooks invented it when the wheat flour came into general use .The cooks decided to make optimum use of the fat drippings from the meat when the meat is being roasted.During the roasting the meat whether it is beef,mutton drip some liquid which contains fats and these cooks make use of this dripping to make the batter pudding by adding the eggs milk bread flour butter etc.The first recipe related to Yorkshire pudding named as “the dripping pudding” was published in 1737 in a book named as “the whole duty of a woman”

Originally the Yorkshire pudding was served as a first course of the meal before the main course of meal to dull the appetite of the guests because the cost on the making of this pudding was less as compared to other meat dishes so this pudding is given to the diners so that after eating this pudding their appetite become dull and they will not each so much of the expensive meat dishes.

Yield: 50 portions Each portion: about 3 by 4 inches

Step One To Prepare Yorkshire Pudding

Ingredients

Eggs whole 20

Milk 2 qt

Bread Flour 2 lb

Salt 1 oz

Butter melted 24 oz

Method

Break eggs in mixing bowl: beat well.Add milk : mix well.Add flour and salt ;beat until smooth.Beat in melted butter.

Step Two To Prepare Yorkshire Pudding

Ingredients

Drippings from the roast beef (fat only) 24 oz

Method

2. Place 12 oz drippings in each 2-15-by 18-inches baking pans.Place pans on the range and when smoking hot , divide batter evenly between pans.

3. Place pans in oven at 375°F on lower shelf or bottom of the oven .Do not open the door for 25 minutes.Total cooking time about 35 to 40 minutes.Remove from oven and drain excess fat by tipping pan to pour off excess.Cut in squares to serve,25 portions per pan.

August 18, 2019February 15, 2020

Beef Stew

Beef stews are being made since Ancient times and the oldest evidence of stew was found in Japan which is also the place of origin of fishing equipment.

Recipe

Step One To Prepare Beef Stew

Ingredients

Yield: 50 portions Each portion 8 oz, stew with 3 oz meat

Chuck or other boneless beef cut (1 inches in cubes) 17 lb

Salad oil 1 pt

Canned tomatoes (and juice) chopped 1 no 2½ can

Water 3 gallons

Salt to taste

Pepper to taste

Method

Brown meat in hot oil in sauce pot or in pan in oven.Stir occasionally with fork or with wooden paddle.When uniformly browned on all sides,add chopped tomatoes, water and seasoning.Simmer about 2 hours or until tender.Drain meat stock into large pot.

Step Two To Prepare Beef Stew

Ingredients

Turnips yellow (half inches cut in dice) 3 lb

Carrots (3/4 inches in dice) 5 lb

Celery (3/4 inches in diagonal pieces) 2 lb

Onions coarse cut 2 lb

Potatoes (3/4 inches in dice cut) 7 lb

Method

2. Add turnips,carrots,celery and coarse cut onions.Simmer until vegetables are nearly cooked;then add potatoes.

Step Three To Prepare Stew

Ingredients

Pearl onions medium size 50 pieces

Method

3. Cook separately

Step Four To Prepare Beef Stew

Ingredients

Tomatoes caned whole Italian style 50

Frozen green peas 2½ lb

Method

4. Heat tomatoes in large rectangular pan (steam table pan) size (12-by 12-by 2-in)

5. Cook peas

Step Five To Prepare Stew

Ingredients

There are no ingredients in this step

Method

6. When potatoes are cooked , adjust seasoning.

7. Serve generous 8 oz .ladle of stew in large soup bowl with about 3 oz cooked meat.Distribute vegetables as evenly as possible.Top each bowl of stew with 1 whole tomato, 1 pearl onion: Sprinkle a few cooked peas over serving.Stew may be accompanied by dumplings.

August 17, 2019February 15, 2020

Italian Meat Balls

Introduction To Meat Balls

The origin of meat balls and spaghetti originated from Italy when the poor immigrants from Italy migrated to the US from Italy from (1880-1920)

Step One To Prepare Italian Meat Balls

Ingredients

Yield: 50 portions Each portion : 2 meat balls with pasta and spaghetti sauce

Onions finely chopped 3 lb

Celery, fine chopped 1 lb

Garlic minced 2 tbsp

Salad oil 8 oz

Method

Saute onions celery and garlic in oil.

Step Two To Prepare This Dish

Ingredients

Bread fresh cubed 1 lb

Stock or milk 24 oz

Ground beef 12 oz

Eggs whole 8

Parmesan cheese grated 4 oz

Parsley finely chopped 3 oz

Oregano minced 1 tbsp

Salt to taste

Pepper to taste

Method

2. Combine bread and stock or milk in large mixing bowl; mix well.Add remaining ingredients,blend thoroughly.

3. Using no 12 ice cream scoop as measuring guide, scale 2½ oz meat balls.Scale entire mix up,then mold all balls into round shape.

Step Three To Prepare This Dish

Ingredients

Stock hot 1 qt

Method

4. Place meatballs in greased roast pan; bake 1/2 hours at 350°F.Remove meat balls into smaller pans add hot stock and cover.Keep hot for service.

5. Serve 2 meatballs on top of a portion of pasta and spaghetti sauce (recipe given below)

Spaghetti Sauce

Step One To Prepare Spaghetti Sauce

Ingredients

Salad oil 1 pt

Onions finely chopped 2 lb

Celery finely chopped 1/2 lb

Green peppers finely chopped 2 oz

Garlic minced 5 tbsp

Method

Saute onions celery and green peppers in salad oil for about 10 minutes stirring frequently.

2. Add garlic and cook for about 2 minutes.

Step Two To Make Spaghetti Sauce

Ingredients

Tomatoes crushed 2 no 10 cans

Tomato puree 1 no 10 can

Sweet basil leaves crushed 2 tsp.

Oregano leaves crushed 2 tsp

Bay leaves 2

Salt to taste

Method

3. Add tomatoes,puree and seasonings.

4. Simmer uncovered for 2 hours.

5. Remove from fire and puree sauce through fine food mill.

6. Season with salt ad hold for service.

Note: To make meat sauce for spaghetti use basic sauce above and add 2 lb of lightly sauteed ground beef drained.

August 17, 2019February 15, 2020

Beef Tenderloin Wellington

Introduction To Beef Tenderloin Wellington

Beef tenderloin wellington is a delicious beef tenderloin (fillet steak) which is covered with pie dough and believe me it will give you a finger licking good tasty dish.

Step One To Prepare Beef Tenderloin Wellington

Ingredients

Yield : 8 portions each portion : 1′ slice (¾ inch)

For the preparation of the dough:

Bread flour 24 oz

Salt 1/2 tsp

Butter 6 oz

Shortening 6 oz

Egg yolks 3

Olive oil 1/2 oz

Cold water 6 to 8 oz

Method

Sift flour.Fold remaining ingredients into flour for pie dough.Blend lightly.Cover dough with cloth; allow to stand 1 hr.

Step Two To Prepare Beef Tenderloin Wellington

Ingredients

Beef tenderloin (fillet steak), whole ,trimmed peeled 1(5 lb)

Liver pate (recipe given below) or foie grass 8 oz

Truffle peelings, finely chopped 2 oz

Method

2. Sear tenderloin well, leaving center practically raw.cool.Spread with liver pate or foie gras.sprinkle with chopped truffles.

Step Three To Prepare Beef Tenderloin Wellington

Ingredients

Egg wash to brush

Salad oil for pan.

Method

3. Roll out pate en croute dough 3/16 inch thick.Wrap dough around tenderloin keeping seam on bottom.Fold ends under.Decorate with cut-out made from dough trimmings.

4. Brush surface with egg wash.Place on oiled bake sheet.Bake at 350°F about 40 minutes or until dough is done. (if dough browns too quickly shield with foil).

5. Cut with slices about 3/4 inches thick: serve 1 slice per portion.Serve madeira sauce (recipe given below) separately in gravy boat or appropriate container.

Note if foie gras or liver pate has chopped truffles,truffles may be omitted as a separate ingredients.

Beef Liver Pate

Introduction To Beef Liver Pate

Beef liver pate is an appetizer and it gives a wonderful taste to beef tenderloin wellington dish and you can also use it as an appetizer by spreading it on a bread slice or bun after giving slice color in heated pan and adding some butter on the pan.

Preparation Time 10 minutes	Cooking time 10 minutes
Resting time 15 minutes	Total time 20 minutes

Ingredients

Servings :8 people
2 tablespoons pastured butter or ghee
750 grams beef liver with removed membrane.
1/2 large diced yellow onion
1½ tablespoons heavy cream or coconut cream
1 teaspoon garlic powder
1 tablespoon coconut aminos
1/2 teaspoon paprika
1/2 teaspoon white pepper
.75 teaspoon sea salt

Method

In a medium skillet, melt butter or ghee.
Add onion and saute until translucent. Add chopped liver and cook until completely done but not overcooked.
Place cooked onions and liver into a food processor. Add remaining ingredients and blend until smooth and even throughout.
Add more salt if necessary and pulse a few more times to blend well.
Transfer to a mason jar and store in the refrigerator for up to 2 weeks.

Madeira Sauce

Ingredients

1 shallots
Glass of port
salt and pepper to taste
135 ml madeira wine
475 ml beef stock
3 tbsp flour
7 tbsp usalted butter

Method

Melt 3 tablespoons of butter.Then add the flour stirring constantly until brown and smooth.Add beef stock and wine-stir and keep stirring until thickened.Add the shallots and port in a separate pan and reduce.When reduced mix it with medeira sauce and season it.

August 16, 2019February 15, 2020

Beef Pot Pie

Introduction To Beef Pot Pie

This beef pot pie is a type of meat pie with a bottom pie crust consisting of a flaky pastry.This pot pie consist of filling which comprises of vegetables and beef giving a delicious and finger licking good taste.

Recipe

Step One To Make Beef Pot Pie

Ingredients

Scale lb=pound oz=1 ounce gallon=3.78 liters pt= 16 ounce

Yield: 50 portions each portion : 8 oz ladle with 3 oz cooked meat.

Salad oil 1½ pt

Bottom round,shank or chuck, cut (1 inch in cubes) 17 lb

Method

Heat 1/8 inches oil in fry pans : add meat,brown.Place meat in brazier or roast pan.

Step Two To Make Beef Pot Pie

Ingredients

Bread flour 1 lb

Brown stock hot (recipe given below) 7 qt

Tomato puree 12 oz

Sachet bag;

Thyme 1 tsp

Bay leaf large 1

Method

2. Add balance of oil and flour to make roux.Stir until well blended.Add brown stock: cook until slightly thickened and smooth.Add tomato puree and sachet bag.Bring to boil.

3. Cover and bake at 350°F .for 2 hours or until meat is tender.

Step Three To Make Beef Pot Pie

Ingredients

Carrots,perisienne,pcs 200

Potatoes,parisienne,pcs 200

Pearl onions,medium 50

Frozen peas cooked 2½ lb

Method

4. Cook each vegetable separately in lightly salted boiling water.

Step Four To Make Beef Pot Pie

Ingredients

Salt to taste

Pepper to taste

Dumplings or baked pastry cutouts

Method

5. When meat is cooked, remove sachet bag and add 1 pt each onion and carrot liquid.Adjust seasoning.

6. Vegetables may either be incorporated or placed on stew as garnish.Serve 8 oz ladle with 3 oz cooked meat per portion.Top with dumplings or pastry cut outs

Basic Brown Stock Beef Pot Pie

Yield: about 4½ gallons

Ingredients

Beef bones 25 lb

Method

1 . Review preparation of stock.Cut bones with meat saw.

2. Place bones in a large roasting pan and brown in preheated oven at 375°F.

3. Turn bones occasionally to brown uniformly.

4. Remove bones from pan and place in stock pot.

Step Two To Make This Stock

Ingredients

Water to cover about 6 gallons

Method

5 .Drain fat from pan and reserve.

6. Deglaze roast pan with part of water to dissolve crusting

7. Cover bones with cool water and deglazing liquor and bring to a boi.

8. Reduce heat and simmer for 3 hours.

Step Three To Make This Stock

Ingredients

Mirepoix;

Onions 2 lb

Celery 1 lb

Carrots 1 lb

Tomatoes canned ½ No 10 can

Bay leaves 3

Thyme 1 teaspoon

Peppercorns crushed 1 teaspoon

Cloves whole 6

Parsley stems

Method

9 .Saute vegetables for mirepoix in reserved fat until browned.

10 .Add mirepoix, tomatoes, spices, herbs to stock.

11 .Simmer for an additional 3 hours.

12 .Strain through china cap and cheese cloth.

13 .Vent and cool (see procedure below).refrigerate.

Vent And Cool Procedure For Beef Pot Pie

For storage stock should be cooled as soon as possible.The following is the recommended procedure for cooling stocks and sauces to be refrigerated.

(1) Place pot in an empty sink on bricks or blocks so that cold water may circulate underneath and on all sides.

(2) put the water in the sink and to cool the water ut some ice in the water so that the stock in the pot cools down as soon as possible.

When cooled remove the stock from the pot and refrigerate it.

Note: Veal bones may be substituted for part of beef bones when available.Neck and shin bones are generally preferred.Vegetable trimmings and other bones are often used.Skim fat and scum frequently.Do not allow to boil vigorously